Juicy air fryer chicken breast

The 16-minute method that stops chicken breast drying out, with a golden crust and a genuinely juicy middle.

Chicken breast is lean, so it punishes overcooking. Pounding it to an even thickness is what fixes it: the thin end stops finishing three minutes before the thick end. Pull it at 165°F and rest it.

Ingredients

Serves 2 · tap to check off

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper

Method

1. Even it out. Cover the breasts and bash the thick end until the fillet is an even thickness throughout.
2. Season. Rub with the oil, then all the seasoning, getting into both sides.
3. Air fry. Cook at 380°F for 16 minutes, turning once at the halfway point.
4. Rest. Rest for 5 minutes before slicing or the juices run straight out.